Recipe: Tomato Bread Pudding

TOMATO BREAD PUDDING

"Let bits of heirloom tomatoes be the gems of flavor in these creamy, cheesy personal casseroles."

1 pound brioche or hearty white bread
1/4 cup pure olive oil
2 cups small-diced onions
2 tablespoons finely chopped garlic
2 pounds tomatoes, peeled, seeded, diced
2 teaspoons finely chopped thyme
1/2 teaspoon finely chopped rosemary
1 tablespoon coarsely chopped flat leaf parsley
7 eggs
2 cups milk
2 cups heavy (whipping) cream
2 teaspoons salt
1/2 cup grated Gruyere cheese
1/2 cup grated parmesan cheese

Heat oven to 350 degrees F.

Cut bread into 1/2-inch cubes. Spread in a single layer on a rimmed baking sheet and place in the oven to toast, turning as needed until golden brown, about 15 minutes.

Heat the oil in a saute pan and cook onions until translucent.

Add the garlic and cook until aromatic. Combine with the tomatoes and herbs in a large bowl. Set aside.

Whisk the eggs in a large bowl just to combine. Add the milk, cream, and salt and stir lightly. Set aside.

Toss the Gruyere with the bread and tomato mixture.

Butter eight 8-ounce ramekins and divide the mixture among them. Pour the egg and milk mixture over the bread. Stir occasionally, until the custard has been absorbed. Top the mixture with the parmesan cheese.

Place the ramekins in a baking dish and fill the dish halfway up with boiling water to create a hot-water bath. Bake in preheated oven for 25 minutes.

Put under the boiler until the tops are crispy and browned. Serve immediately.

Makes 8 servings
Source: The Heirloom Tomato: From Garden to Table by Amy Goldman and Victor Schrager